Preheat the oven to 200°C. Put an ovenproof frying pan (around 26cm diameter) on a medium heat.
Spinach and feta pie - Toast the pine nuts in the dry frying pan until they start to colour. Crack five eggs into a mixing bowl and crumble in the feta cheese. Add the cheddar cheese, salt, pepper, oregano, lemon zest and a tablespoon of olive oil. Stir in the toasted pine nuts and mix well.
Heat the frying pan with a bit of olive oil and butter then add half of the spinach. Move the spinach around in the frying pan for about a minute and once it has wilted add the remaining spinach. Stir frequently.
Cover your worktop with a 50cm piece of greaseproof paper (shiny side up), which has been greased well with olive oil. Scrunch the paper up and then lay it back out flat. Working quickly, arrange four sheets of filo pastry in a square, making sure that the inner edges slightly overlap. Drizzle a little olive oil over the pastry sheets before sprinkling with cayenne pepper. Repeat this process until you have three layers of pastry.
The spinach should have wilted by now. If it's very wet, drain it in a colander then add it to the egg mixture and grate in half of the nutmeg. Taste and adjust the seasoning if necessary.
Pick up the greaseproof paper that the pastry is sitting on and transfer it to the frying pan (or cake tin in my case) so that the edges hang over. Push the pastry into the sides of the pan (don't worry, filo is stronger than it looks) then pour in the egg mixture. Fold the sides of the pastry into the middle to seal the pie and put the frying pan back on the heat for a few minutes.
Transfer the frying pan into the oven to cook for around 20 minutes.⏱ 20 min
Coated ice cream - Remove the ice cream from the freezer to soften. Put the coffee beans and hazelnuts into a blender and blitz for around 30 seconds. Break the chocolate into small pieces, add to the blender and then whiz it up again for another 30 seconds. Pour the mixture into a bowl.
Scoop a ball of ice cream for each person, place on a dish and coat in the chocolate/hazelnut mixture. If you have any leftover mixture (I had loads) it can be frozen and eaten at a later date. Place the coated ice cream balls back into the freezer.
Tomato salad - Clean the blender and add the basil, salt, pepper, garlic, white wine vinegar and around 3 tablespoons of extra virgin olive oil. Blend until you have a smooth, dark green dressing. Pour this into the dish that you will later serve the tomato salad in.
Wash the tomatoes, slice them and then arrange them on top of the dressing - but don't coat them just yet. Sprinkle over the Greek basil.
Check on the pie. Once it has turned golden brown remove it from the oven, lift it out of the pan and take it to the table along with the tomato salad, which you can dress now. Remove the ice cream from the freezer and sprinkle with a little more chocolate/hazelnut mixture for good measure.
Enjoy and don't feel bad if the recipe took longer than 30 minutes; it'll be much quicker next time.